Two-thirds of a cup of unsalted butter, at room temperature
One and three-quarters cups of all-purpose flour
Two large eggs
Two egg yolks
One-half cup of dark chocolate chips
One-half cup of warm water
One and one-half cups of shredded coconut
Three-fourths cup of buttermilk (with 1 tablespoon of freshly squeezed lime juice)
Two and one-quarter cups of all-purpose flour
One teaspoon of baking soda
Two-thirds of a cup of unsalted butter, at room temperature
One and three-quarters cups of all-purpose flour
Two large eggs
Two egg yolks
One-half cup of dark chocolate chips
One-half cup of warm water
One and one-half cups of shredded coconut
Three-fourths cup of buttermilk (with 1 tablespoon of freshly squeezed lime juice)
Two and one-quarter cups of all-purpose flour
One teaspoon of baking soda
Place the butter, sugar, eggs, egg yolks, chocolate chips, and water in a blender
Tame and blend on high speed for 30 seconds
Add the coconut and blend until well mixed
Pour into a prepared tube pan or Bundt pan coated with butter, alternating with the buttermilk, flour, and baking soda, and mix well
Bake at 170°C (preheated oven) for approximately one hour
If desired, brush the top of the cake with a mixture of 1/4 cup of flaked coconut and 2 tablespoons of heavy cream, and cover with plastic wrap
Cut into 24 pieces.
